This Fall Pasta Salad is a cozy autumn spin on a classic summer dish. This gluten-free and dairy-free recipe is full of roasted delicata squash and brussels sprouts, crunchy candied pecans and a homemade maple dijon dressing! It’s the perfect mix of sweet and savory and makes for a great entertaining recipe or meal prep lunch to enjoy this Fall.
Pasta salad has always been one of my favorite parts of Summer and I just refuse to let it go as we enter fall and winter. It deserves to be eaten year round! So say hello to my Fall Pasta Salad with Maple Dijon Dressing. This recipe is the best of both worlds…all the things we love about pasta salad, paired with all the things we love about fall.
So what makes this a Fall Pasta Salad? Glad ya asked. Firstly, this pasta salads contains a boatload of seasonal autumn produce like delicata squash (the GOAT) and brussels sprouts. Secondly, there’s a lot of maple elements going on – both in the candied pecans and the dressing – and that just screams fall to me. It really is a winning combo…you just gotta try it for yourself!
And because I’m a protein girly, I had to take this recipe oneeee step further and add some canned salmon! It may sound kinda odd but just trust the process here. This is such an incredibly simple way to add protein and make it a more filling meal without adding any extra time or effort. You could also substitute canned tuna if you prefer! Either way, I think you’re gunna love it 🙂
Why You’ll Love this Fall Pasta Salad with Maple Dijon Dressing
- It’s packed with seasonal fall produce!
- It’s naturally dairy free and can easily be made gluten free.
- This pasta salad is leveled up into a full, balanced meal with canned salmon.
- The homemade candied pecans add such a nice crunch!
- This is equally as great for hosting as it is for a meal prep lunch option.
What You Need to Make this Fall Pasta Salad with Maple Dijon Dressing
For the Fall Pasta Salad:
- Fusilli Pasta: I love this shape for pasta salad because it holds up well and really grabs all the dressing! To keep this gluten free, I like using Jovial brown rice pasta. You could also use a protein pasta (like Banza) to boost the protein and fiber even further.
- Avocado Oil: Just 1 tbsp of avocado oil (or olive oil) to toss and roast the veggies in.
- Delicata Squash: This has to be one of my favorite squashes! It has such a buttery texture and slightly sweet flavor. It’s also low maintenance because you don’t have to peel it – just be sure to remove the seeds!
- Brussels Sprouts: Tis the season! Brussels sprouts are a great source of fiber and micronutrients.
- Kosher Salt & Black Pepper: Simply season the delicata squash and Brussels sprouts with kosher salt & black pepper to taste.
- Canned Salmon: An easy way to make pasta salad more balanced and filling is to add some tinned fish! For this recipe, I like using Wild Planet Pink Salmon – two cans worth. Be sure to drain and flake it first.
For the Candied Pecans:
- Raw Pecan Halves: I prefer using raw rather than roasted so that the nuts don’t get too crispy when you’re candying them. You could also use walnuts, almonds, cashews or really whatever nut you prefer.
- Maple Syrup: These homemade candied pecans are refined sugar free and naturally sweetened with maple syrup! Delicious and so fall.
- Cinnamon, Cayenne & Kosher Salt: These seasonings add a mix of sweet, spicy and salty flavors to the candied pecans.
For the Maple Dijon Dressing:
- Olive Oil: The base of this maple dijon dressing is olive oil. Make sure to use a high quality one like Brightland – code MUNCHIN will get you 10% off!
- Apple Cider Vinegar: This tangy and sweet vinegar is just perfect in fall-flavored recipes. In a pinch, you could try substituting lemon juice or white wine vinegar.
- Maple Syrup: Sweeten up this dressing with some pure maple syrup. Honey would work too.
- Dijon Mustard: 1 tbsp of dijon mustard will add flavor and help emulsify the dressing.
- Garlic: Fresh minced is best!
- Kosher Salt & Black Pepper: Season to taste.
How To Make this Fall Pasta Salad with Maple Dijon Dressing
Roast the Delicata Squash & Brussels Sprouts:
First, preheat your oven to 425F. Then, add delicata squash and brussels sprouts to a large baking sheet. Drizzle avocado oil on top and season with salt & pepper. Toss to coat and then spread out evenly on the baking sheet, ensuring that the cut-side of the brussels sprouts are facing down and that nothing is overlapping. Transfer baking sheet to the oven and roast for ~20 minutes, or until tender. Allow the veggies to cool before adding them to the pasta salad.
Candy the Pecans:
Meanwhile, add maple syrup, cinnamon, salt & cayenne (if using) to a small pan over medium heat. Stir until the spices are incorporated into the maple syrup. Let it warm up for 2 minutes. Then, add in the pecans and stir constantly until the maple syrup begins to bubble up.
Reduce heat to medium-low and continue to let it cook for about 15 minutes, stirring every minute or so. The candied pecans are done when almost all of the maple syrup has evaporated. Spread the candied pecans onto a small parchment-lined baking sheet, tray or plate. Allow them to cool down and then chop them up into smaller pieces.
Boil the Pasta until Al-Dente:
While the pecans are simmering, bring a medium-sized pot of water to a boil. Then, season it heavily with kosher salt before adding the pasta. Cook to al-dente according to package instructions. Drain off excess water and rinse the pasta with cold water to cool it down and prevent it from cooking further.
Prepare Maple Dijon Dressing:
Next, add all maple dijon dressing ingredients to a small bowl or jar and stir or shake until combined and emulsified. Set aside.
Toss Fall Pasta Salad with Maple Dijon Dressing:
Finally, to a large salad bowl, add the cooked and cooled pasta, roasted veggies, candied pecans and salmon. Then, pour maple dijon dressing over top and toss to combine. Enjoy!
How Do I Prep Delicata Squash?
If this is your first time cooking delicata squash…hello and welcome to the best squash in existence! Truly, once you try it you’ll never go back. The best part about delicata squash is that you don’t need to peel it! Just cut off about 1/2″ on each side, then cut it in half lengthwise. Scoop out all the seeds and stringy parts and throw them away. Then, cut each piece in half lengthwise so that you’re left with 4 long pieces. After that, slice them into 1/2″ pieces and you’re ready to go!
Is This Fall Pasta Salad Enjoyed Warm or Cold?
Well, technically you could do either! But I personally like serving this Fall Pasta Salad recipe cold. Therefore, you’ll notice in the instructions below that I recommend letting the roasted veggies, pasta and candied pecans cool down before tossing it all together.
Substitution FAQs:
This Fall Pasta Salad is an incredibly flexible recipe...feel free to omit anything you don’t like or add other components like arugula, crumbled goat cheese, etc! Here are a few commonly asked substitution questions:
- Delicata Squash: Although I’m bias towards delicata because it’s delicious and sturdy, you could also use butternut squash, honeynut squash or even sweet potato.
- Fusilli Pasta: Use whatever pasta shape you prefer but keep in mind that the short, twisty varieties often soak up the dressing the best.
- Pecans: You could also use raw walnuts or almonds. Also, feel free to substitute store-bought candied pecans to make your life a little easier.
- Maple Syrup: This would definitely work with honey too but it doesn’t give the same fall vibes as maple syrup!
- Apple Cider Vinegar: If you don’t have any on hand, try substituting fresh lemon juice or white wine vinegar.
How Should I Store Leftover Fall Pasta Salad?
This Fall Pasta Salad recipes makes at least 6 servings and holds up great as leftovers! You could even meal prep it and enjoy it as an easy, no-heat lunch all throughout the week. Simply transfer it to an airtight container and store in the fridge for about 5 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Pasta Salad Recipes?
- Healthy Lemon Basil Pasta Salad
- Easy Elote Pasta Salad
- Cilantro Lime Pasta Salad
- Harissa Couscous Salad with Roasted Veggies
Fall Pasta Salad with Maple Dijon Dressing
Equipment
- baking sheet
- small pan
- spatula
- tray, plate or small baking sheet
- parchment paper
- medium pot
- small bowl or jar
- large salad bowl + tongs
Ingredients
For the Pasta Salad:
- 1 tbsp avocado oil or olive oil
- 1 medium delicata squash (~18oz) quartered lengthwise, seeds removed & cut into 1/2" slices
- 1 lb brussels sprouts ends trimmed & halved (or quartered if really large)
- kosher salt & black pepper to taste
- 12 oz dry fusilli pasta (I used Jovial for gluten free)
- 12 oz Wild Planet canned salmon drained & flaked
For the Candied Pecans (or substitute 1 cup of store-bought):
- 1 cup raw pecan halves
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- dash of cayenne optional
For the Maple Dijon Dressing:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 garlic clove minced
- kosher salt & black pepper to taste
Instructions
- First, preheat your oven to 425F. Then, add delicata squash and brussels sprouts to a large baking sheet. Drizzle avocado oil on top and season with salt & pepper. Toss to coat and then spread out evenly on the baking sheet, ensuring that the cut-side of the brussels sprouts are facing down and that nothing is overlapping.1 medium delicata squash, 1 lb brussels sprouts, 1 tbsp avocado oil, kosher salt & black pepper
- Transfer baking sheet to the oven and roast for ~20 minutes, or until tender. Allow the veggies to cool before adding them to the pasta salad.
- Meanwhile, add maple syrup, cinnamon, salt & cayenne (if using) to a small pan over medium heat. Stir until the spices are incorporated into the maple syrup. Let it warm up for 2 minutes.¼ cup maple syrup, ½ tsp ground cinnamon, ¼ tsp kosher salt, dash of cayenne
- Then, add in the pecans and stir constantly until the maple syrup begins to bubble up. Reduce heat to medium-low and continue to let it cook for about 15 minutes, stirring every minute or so. The candied pecans are done when almost all of the maple syrup has evaporated.1 cup raw pecan halves
- Spread the candied pecans onto a small parchment-lined baking sheet, tray or plate. Allow them to cool down and then chop them up into smaller pieces.
- While the pecans are simmering, bring a medium-sized pot of water to a boil. Then, season it heavily with kosher salt before adding the pasta. Cook to al-dente according to package instructions. Drain off excess water and rinse the pasta with cold water to cool it down and prevent it from cooking further.12 oz dry fusilli pasta
- Add all maple dijon dressing ingredients to a small bowl or jar and stir or shake until combined and emulsified. Set aside.¼ cup olive oil, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tbsp dijon mustard, 1 garlic clove, kosher salt & black pepper
- To a large salad bowl, add the cooked and cooled pasta, roasted veggies, candied pecans and salmon. Then, pour maple dijon dressing over top and toss to combine. Enjoy!12 oz Wild Planet canned salmon
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This looks delicious!!
It really is so yummy!